Loved this vid. When I have dried mushrooms, and want to intensify the flavor, I will grind a handful of mushrooms in a spice grinder and add the powder to my recipe. That addition will add so much umami. It is almost as strong as truffle, depending on the amount used. Since you have so many wild 'shrooms available, the pulverizing of dried mushroom can begin at your leisure. I have to purchase most of my mushrooms, so, if I find them on clearance, I will dry and powder them. If I use Portabellos, I will scrape off the gills and dry them for powdering. That way, I don't have to color my dish and I reuse the gills as powder for a dish where color is not important. I have not seen you make a meatloaf, but mushroom stuffed meatloaf is superb.
It's better just to take the silica gel packets and distribute them among the mushrooms. It will better absorb moisture that way. Putting some in the lid is more visually attractive but less effective. Also, put in a few oxygen eater packets. Removing oxygen will prevent oxidation and keep the mushrooms from going rancid from any naturally occurring oils are present. Finally, if you are willing to spend a little money, get one of those jars that people use to vacuum seal and vacuum seal your mushrooms in it. You may choose not to do that part for the less expensive varieties of mushrooms, but when you've got really expensive mushrooms like morels, it will be worth it.
Mrs T here. I am so going to rehydrate my mushrooms in this way. I had given up dehydrating them - I've started Canning them now - because they never 'came back'! Like flipping leather even when I'd left them in a pottage over night. I thank you for sharing*kt*x
Dried mushrooms will generally have a more chewy texture after rehydrating - I really find them most useful as a flavouring, rather than for their contribution to the texture (although when finely chopped, the texture can work well to complement something like minced beef)
Nice batch of 'shrooms. I dry most of what I pick, and store away to use as needed.. I would be concerned about using the hardware cloth if it was galvanized. Stainless steel is available, and is much safer, as the lead, tin, etc can oxidize and possibly contaminate the mushrooms. The traditional way in the 'States was to thread them on a string and hang from the rafters to dry, so the heat from the kitchen stove or fireplace would dry them. (I also suspect that dust, dirt, and critters could get on them too.) I use a mesh pizza pan and place it on top of 3 fruit jars on top of my gas range. The heat from the pilot lights works great to dry them in about 3 days. I turn them at least 2X a day also. If the day is hot, above 90 F., I spread them on dishcloths on the top of my truck hood to dry. Takes about a day, and the breeze really helps too. If the weather turns, then on the pan they go until they are dried out. Chantrell's are the best. I pick them wild here in the fall. Fried crisp in butter, a light pinch of salt, and garlic to taste. Great on a steak also. There are many other types of edible 'shrooms here, but I am only 100% sure of the edibility of the Chantrells'. I do like the use of the moisture absorber in the lid of your jar. If I am not totally sure they are dry, I put them in the freezer at -20 F. for 3-4 days and look for any residual moisture in the plastic baggies. This can also kill any bug larvae that might have gotten into the mushrooms.
Oops - somewhere in the edit, I lost the bit where I described the mesh I'm using here - they're nonstick plastic mesh (Teflon, I think) - intended for lining a pan when baking oven fries or similar
BTW, your approach on edibility is exactly correct - only eat that which you are confidently able to identify with 100% certainty - you'll find there are other species you can add to your repertoire, if you get some advice from an experienced forager - if you have yellow chanterelles in your areas, chances are you will also have some of their relatives, such as yellow-legs and black trumpets - which are also quite good in terms of recognisability and confidence.
F.K. Burnham Would that i were so lucky as to have shrooms un my area. Probly are but i surely wouldnt know what to look for but also have nevvver seen or heard of one person that has ever went muchroom foraging... I buy mine dried in HUGE 1 lb bags for around 20$. I find that reasonable. But it is for just the Portabellas which i ❤️ and Shitake ... i Have yet to find a really good Mushrrom Burger recipie tho. Imthinking ill have to create my own. Lol. Probly would have taken much less time 👍 great vid and recipe. Thanks soo much 🦋🌸🦋. 🤗
I have never heard of poisonous mushrooms ending up in a regular grocery store - although there have been a few instances in Chinese groceries here in the US. Just make sure the mushrooms you buy are not old, moldy, badly damaged or wormy. It is best to not collect wild mushrooms, unless you are sure of the species you are collecting. Many community colleges have adult ed classes in mushroom hunting and gathering, usually with at least one field trip. To collect here in the US, you may need either the landowner's permission or a permit from the State or Federal agency that supervises the forest.
I had a phase in my life where I just literally JUST ate mushroom and nothing else (ended up in hospital with malnutrition tho) I also made mushroom chips for snacks haha, wish I had this machine back then.
I have found that in re-hydrating mushrooms, some of them are rubbery. Have you found that to be the case or should I soak them over night as you did to get rid of any rubbery texture?
Some species rehydrate better than others - even ceps - the king of mushrooms - don't have a great texture. I just soak them, use the liquid as stock, and chop the mushrooms into tiny pieces for use in sauces, soups, ravioli filling, etc
Need advice. Tried drying shrooms in oven, made the biggest mistake of not having enough time so I turned it up 🤦🏽♂️ 5-6 days later they have started oozing out white stuff, do you think they are saveable if I wash them and then try to re-dry them properly this time? Or should I throw away and just go picking for more and do it properly this time???
I don't think I would try to use them on a pizza (unless maybe they were cooked into the sauce) - dried mushrooms are much more like a seasoning or spice than a vegetable* - include them for their flavour mostly. *(I know mushrooms aren't actually vegetables)
From what ive been reading it only takes a few minutes of light to substantially increase vitamin d content? Can use UV grow lights too if its like fall time and not much sunlight available.
Good tip about the silica gel for storage, but for the risotto... =) not the best. No Italian would ever put parma ham and parmesan cheese on a mushroom based risotto. Parmesan on mushrooms is considered sacrilege. Almost like putting parmesan on seafood pasta. That said, some lunatics in Sicily do it. But then they're laughed at by the rest of the country.
Whilst I try to respect traditions where possible, I happen to think that cheese, ham and mushroom is a super flavour combination. Likewise cheese with seafood (I most often use a cheese sauce instead of plain bechamel in a fish pie)
I mean, it's a bit like ham and pineapple on pizza. Not personally a fan of that, but also, I'm not going to suggest to someone else that they shouldn't enjoy it :)
@@AtomicShrimp My thoughts exactly !! I happen to like ham & pineapple pizza. I also sometimes put cheese spread and ketchup on pancakes, lol !! My dad told us about someone he knew, who put ketchup on apple pie. Everyone's tastes are different. But you can't go wrong with cheese, or chocolate 😁.
Two or three years is no problem for these if they are properly stored. Dry and away from light and changes of temperature and I reckon 5 years would still be no isdue
Technically, they're probably never 100% dry as there will be moisture locked up inside that can't be driven off, but they should definitely look and feel completely dry to the touch - they should feel like dry cardboard; they should rustle when you move them about; they should tend to break into pieces (not stretch) when you pull on them If they feel at all moist or damp, they will quickly spoil in storage
You mean the little paper packets I put in the top lid of the jar? They are silica gel - moisture absorbers - often you find them inside packaging of electronic devices or leather goods, intended to keep the humidity level low inside of packaging - I used them here to lock away any residual moisture inside of my storage jar and keep my dried mushrooms really dry
@@AtomicShrimp thanks u very much no lie I just ate a bit but then I notice the were changing color to like green so I stopped and been waiting on someone to reply my question because I was concerned
@@AtomicShrimp so how long can u have em in the bag for .? They guy that I got em from gave me like 3 8ths but like I said they been sitting on the car ... is there a way these would of last longer ??
This is the previous video where I prepared them: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oDaNB5fYp0U.html However, since that time, I have bought a dehydrator, which makes the process much quicker and more reliable: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bkpj_xuUbLk.html
If you're absolutely sure you've extracted all the moisture it's fine. This is an old video and I can't remember what I said in it. If I said something about a plastic bag it might have been about picking the mushrooms. Baskets are better than bags for that.
@AtomicShrimp thanks for the reply. I'm getting a grow kit for mckenaii for anxiety. I'm gonna dry them out and microdose was just wondering the best way to store them Your video has air tight jars but was just wondering if bags were OK as well. Also people keep saying how many mg or grams but don't say if its dry or wet weight do know?
@@AtomicShrimp ok.Thanks for quickturnaound..I wanted to wash bcos to clear out the pesticides used in the mushrooms.. also just we need to cut and place in sun until it dries right and store in glass bottle? How many months i can store this? Thanks.
If pesticides have been used on the mushrooms, I'd say no amount of reasonable washing is likely to remove them. Mushrooms dried and stored in this way last at least a year in my experience - so this gets me right through the season.
